A warm hello from the (still) voluntary quarantine and from the home office. So far, I have been enjoying the whole thing so moderately. I just like to be around people. But now we all have to stick together. 😊
But there is one good thing about it, if you spend a lot of time at home, you have more time to cook, so I have decided to provide you with new recipes and videos all the time. And since as a Bavarian I can never, really never say no to dumplings or spaetzle, today we have vegan bread dumplings with champion cream sauce. Enjoy it! 😊
Ingredients bread dumplings
400 g wheat bread roll from yesterday
300 ml of almond milk (unsweetened)
2 tsp cornstarch
¼ tsp nutmeg (ground)
100 g shallots (approx. 8 pieces)
30 g fresh parsley
½ tsp salt
Ingredients Champion cream sauce
250 g Champions
200 g almond milk (unsweetened)
2 tsp cornstarch
½ tsp nutmeg
1 tsp rapeseed oil
Method bread dumplings
Cut the rolls into thin slices. Finely chop the parsley. Peel (you can also use normal onions. I only had shallots at home) and chop them finely as well. Put the bread roll, parsley and shallots in a large bowl. Heat the almond milk, stir in cornflour and nutmeg.
Pour the warm almond milk over the rolls and knead everything thoroughly. Be careful not to burn yourself on the hot milk. Add salt and knead again.
Roll approx. 7 dumplings from the dough. It is best to get your hands wet. Put the dumplings in a pot of boiling salted water and let them simmer on medium heat for about 20 minutes.
Method Champion cream sauce
In the meantime, you can prepare the sauce. Peel and finely chop the shallot. Clean and slice the champions.
Heat the rapeseed oil in a pan and fry the shallot briefly. Add the champions and fry for another 5 minutes.
Stir cornstarch into almond milk and add to the champions. Season with nutmeg, salt and pepper and bring to the boil briefly.
Serve bread dumplings together with the champion cream sauce.